12 Regional Recipes That Highlight Culinary Traditions

Food presents stories about places and people. Around the world, cooking techniques and flavor combinations have improve over centuries, shaped by local ingredients, climate, and cultural exchanges. These 12 regional recipes offer a taste of authentic culinary traditions that been approved over time, connecting us to the places they come from and the people who have make them.

1. Moroccan Tagine with Preserved Lemons

Slow-cooked in a distinctive cone-shaped clay pot, tagine presents the rich spice traditions of North Africa. This savory stew combines tender lamb shoulder (500g) with aromatic spices including saffron (1/4 teaspoon), ground cumin (1 tablespoon), and cinnamon (1 teaspoon). Start by browning the meat with 2 diced onions in 2 tablespoons olive oil. Add 3 minced garlic cloves, spices, and 300ml chicken broth, then simmer for 1.5 hours. Quartered preserved lemons (2) and green olives (100g) join the pot for the final 30 minutes. The moist environment of the earthenware pot brings out deep, complex flavors in the food. Traditionally served with warm flatbread or couscous.

2. Japanese Okonomiyaki from Osaka

Often called Japanese savory pancakes, Osaka-style okonomiyaki brings together ingredients in a street food experience. The batter combines 150g flour, 200ml dashi stock, and 2 eggs with finely shredded cabbage (300g). Mix all ingredients thoroughly, adding 100g of chopped green onions and 100g of small peeled fish or other sea food. Heat 2 tablespoons of vegetable oil in a pan, pour a ladleful of batter, and cook for 4 minutes per side until golden brown. Top with okonomiyaki sauce (3 tablespoons), Japanese mayonnaise (2 tablespoons), aonori seaweed flakes (1 teaspoon), and bonito flakes. The name literally means “grilled as you like it,” reflecting how vendors customize each pancake to the customer’s preference.

3. Ethiopian Doro Wat with Injera

The national dish of Ethiopia combines slow-simmered chicken with a complex, spicy sauce that exemplifies the country’s flavors. Begin by marinating 1kg chicken pieces in lemon juice (3 tablespoons) for 30 minutes. Meanwhile, prepare berbere spice blend by combining 3 tablespoons paprika, 1 tablespoon each of ground ginger, cardamom, and fenugreek, plus 1 teaspoon each of coriander, cinnamon, and black pepper. Cook 4 finely diced onions in 3 tablespoons oil until caramelized. Add 3 minced garlic cloves, 1 tablespoon grated ginger, and 3 tablespoons berbere spice. Cook 5 minutes before adding chicken and 500ml chicken broth. Simmer for 45 minutes until tender. Hard-boiled eggs (6) are added to the pot for the final 10 minutes. Serve with injera, the spongy sourdough flatbread that serves as both plate and utensil.

4. Sicilian Caponata

This sweet-sour eggplant dish captures Sicily’s multicultural heritage with its Arab-influenced flavor profile. Start with 2 large eggplants (about 800g), cut into cubes and salted for 30 minutes to draw out bitterness. Rinse, pat dry, then fry in 120ml olive oil until golden. In the same pan, cook 2 diced celery stalks and 1 chopped onion until soft. Add 3 tablespoons tomato paste, 400g chopped tomatoes, 100g green olives, 3 tablespoons capers, and 2 tablespoons sugar. Simmer for 10 minutes before adding 3 tablespoons apple cider vinegar and the fried eggplant. Cook everything together for 5 more minutes, then cool to room temperature. This dish improves with time, so make it a day ahead if possible. Traditionally served as an antipasto with crusty bread.

5. South Indian Masala Dosa

This crispy rice and lentil crepe filled with spiced potatoes represents centuries of South Indian culinary. For the dosa batter, soak 300g rice and 100g urad dal (black gram) separately for 6 hours, then grind into a smooth paste with water and 1 teaspoon salt. Let it set overnight. For the potato filling, cook 1 diced onion, 2 green chilies, 1 teaspoon mustard seeds, and curry leaves in 2 tablespoons oil. Add 1 teaspoon turmeric, 1 teaspoon cumin, and 500g boiled, mashed potatoes. Mix well with chopped cilantro and lemon juice. Heat a flat pan, ladle batter in a circular motion, drizzle with oil, and cook until golden. Place potato filling on one half and fold over. Serve with coconut chutney (freshly grated coconut, green chilies, ginger, and curry leaves) and sambar (lentil vegetable stew).

6. Georgian Khachapuri Adjaruli

This boat-shaped cheese bread from Georgia’s Adjara region features a dramatic tableside preparation that presents first-timers. For the dough, combine 500g flour, 1 teaspoon salt, 1 teaspoon sugar, 7g yeast, 300ml warm milk, and 2 tablespoons oil. Knead until smooth, then rest for 1 hour. Divide into 4 portions, roll each into an oval, then pinch the ends to form a boat shape. Fill with a mixture of grated sulguni cheese (400g) and feta (200g). Brush edges with beaten egg and bake at 220°C for 15 minutes until brown. After taking from oven: make a well in the center, add 30g butter and crack an egg into each boat. Return to oven for 2-3 minutes until egg whites set but yolks remain runny. At the table, mix everything together with a fork, making a rich, gooey center for tearing and dipping the crisp crust.

7. Thai Massaman Curry from Southern Thailand

This aromatic curry reveals the Persian and Indian influences on Southern Thai cuisine through its distinctive spice blend. Begin by making massaman paste: toast 1 tablespoon each of coriander seeds, cumin seeds, and cardamom pods, then grind with 5 dried chilies, 3 cloves, 1 cinnamon stick, 1 teaspoon black peppercorns, 5 shallots, 5 garlic cloves, 2cm galangal, and 1 tablespoon paste. In a pot, simmer 800g beef chuck (cubed) in 400ml coconut milk with 3 tablespoons of the paste until tender, about 2 hours. Add 4 diced potatoes, 1 diced onion, 3 tablespoons fish sauce, 2 tablespoons palm sugar, 2 tablespoons tamarind paste, and 100g roasted peanuts. Cook until potatoes are soft, then garnish with crispy fried shallots.

8. Newfoundland Toutons with Molasses

These golden fried bread rounds showcase the resourcefulness of Canada’s maritime province, where simple ingredients transform into comfort food. Start with a basic bread dough: mix 500g flour, 2 teaspoons yeast, 1 teaspoon salt, 1 tablespoon sugar, and 300ml warm water. Knead until smooth, then let rise until doubled. Punch down the dough and divide into 12 equal portions. Flatten each into a disc about 1cm thick. Heat 4 tablespoons butter in a heavy skillet over medium heat. Fry the dough discs for 2-3 minutes per side until puffed and brown. Serve immediately with a generous drizzle of molasses or partridgeberry jam.

9. Argentinian Chimichurri with Asado

The green sauce that accompanies Argentina’s famous grilled meats represents the country’s mix of European and indigenous cooking methods. For authentic chimichurri, finely chop 1 cup fresh parsley, 3 tablespoons oregano, 4 garlic cloves, and 1 small red chili. Mix with 2 tablespoons apple cider vinegar, 120ml olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the sauce rest for at least 2 hours before serving to allow flavors to meld. Meanwhile, prepare beef short ribs (1kg) by rubbing with coarse salt (3 tablespoons) and letting stand 40 minutes. Grill over wood embers for 15 minutes per side for medium-rare.

10. Lebanese Mujaddara

This flavorful combination of lentils, rice, and caramelized onions dates back to the 13th century. Begin by rinsing 250g brown lentils and cooking them in 750ml water until tender but not mushy, about 20 minutes. Drain, reserving the cooking liquid. In a separate pot, cook 2 tablespoons of cumin seeds in 3 tablespoons olive oil until fragrant. Add 200g long-grain rice and stir to coat with oil. Add the cooked lentils, 500ml of the reserved cooking liquid, and 1 teaspoon salt. Bring to a boil, then simmer covered for 20 minutes until rice is tender. Meanwhile, slice 4 large onions thinly and fry in 120ml olive oil until deeply caramelized, about 30 minutes. Serve the lentil-rice mixture topped with the crispy onions and a dollop of yogurt.

11. Finnish Karelian Pies (Karjalanpiirakka)

These distinctive oval-shaped rye pastries with rice filling represent the rustic traditions of eastern Finland. For the crust, mix 250g rye flour, 100g all-purpose flour, 1 teaspoon salt, and 250ml water into a firm dough. For the filling, cook 200g short-grain rice with 1 liter milk, stirring occasionally until thick (about 45 minutes), then cool and mix with 2 beaten eggs. Roll the dough into thin ovals, place a spoonful of filling in the center of each, and fold the edges inward, pinching to make the characteristic ridged shape. Bake at 225°C for 15 minutes until the crust is crisp but not hard. Brush hot pies with a mixture of 100g melted butter and 100ml hot milk. Traditionally served with munavoi (egg butter) made by mashing 4 hard-boiled eggs with 100g butter and a pinch of salt.

12. Peruvian Causa Limeña

This colorful cold potato terrine showcases Peru’s potato diversity and Japanese culinary influence. Begin by boiling 1kg yellow potatoes until tender, then mash while warm with 60ml vegetable oil, 60ml lime juice, 2 tablespoons aji amarillo paste, and 1 teaspoon salt until smooth. For the filling, mix 300g cooked shredded chicken with 120g mayonnaise, 1 diced avocado, 1 tablespoon chopped cilantro, and salt to taste. In a rectangular dish, layer half the potato mixture, then the chicken filling, then the remaining potatoes. Refrigerate for at least 2 hours. Before serving, garnish with sliced hard-boiled eggs, black olives, and fresh cilantro. Cut into circles or squares.